Lunch: Chicken Noodle Soup with Parsnips and Dill

Lots of carrots and parsnips give old-favorite chicken noodle soup a sweet savor. To balance this effect, use the optional parsley, which is just slightly bitter.

Ingredients

1 1/2 qt. canned low-sodium chicken broth or homemade stock
1 onion
4 carrots
4 parsnips
1 1/2 tsp. salt
1/4 tsp. fresh-ground black pepper
1 lb. boneless
1 c. wide egg noodles (about 2 ounces)
1/4 c. Chopped fresh dill
1/4 c. Chopped fresh parsley (optional)

Instructions

In a large pot, combine the broth, onion, carrots, parsnips, salt, and pepper and bring to a simmer. Add the chicken breasts to the pot and simmer until just done, about 10 minutes. Remove the chicken; bring the soup back to a simmer. When the chicken breasts are cool enough to handle, cut them into bite-size pieces.
Meanwhile, stir the noodles into the soup. Simmer until the vegetables are tender and the noodles are done, about 5 minutes. Return the chicken pieces to the pot and then stir in the dill and the parsley.
Variations: Skip the parsnips and raise the number of carrots to eight. Add one diced turnip to the mix. Use bone-in chicken breasts and cook them for an additional ten minutes. The extra time in the pot will give the soup even more flavor.
Wine Recommendation: In just fifteen years, sauvignon blancs from New Zealand have burst upon the scene and risen to the top of the sauvignon-blanc heap. Sample their ripe citrus and herb flavors and bracing crispness with this soup and you will know why.

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